Fresh Kimchi Salad (Geotjeori)
Geotjeori is a kimchi salad made with young cabbage (baechu). This fresh kimchi recipe is designed to be eaten without fermentation, allowing you to enjoy the vibrant flavor of kimchi right after you make it.
I love making a quick batch of fresh kimchi called geotjeori when I’m craving the refreshing, crisp texture of freshly made kimchi.
Geotjeori is ready-to-eat kimchi made with crunchy napa cabbage, often enjoyed like a kimchi salad. Unlike traditional kimchi, which is usually fermented for several days or weeks, geotjeori is typically made and eaten on the same day or within a few days.
Napa Cabbage
For this fresh kimchi recipe, napa cabbage, known as “baechu (배추),” is the key ingredient, which is why it is often called baechu geotjeori. If you can find young summer napa cabbage (al-baechu, 알배추),it’s best because it’s smaller with thinner, tender leaves, perfect for kimchi salad.
If young cabbages aren’t available, you can use full-grown napa cabbage, using only the inner tender parts for the salad. Save the tough outer leaves for other dishes, like cabbage with soybean paste.
When cutting the cabbage for this recipe, include both the root and leaf in each slice by cutting horizontally or diagonally. This gives you the perfect mix of texture in every bite!
Ingredients for Geotjeori
- Napa cabbage: Look for those with yellow leaves
- Onion, Asian chives, and green onion: Add savory notes to the dish. You can use one or a combination of all three.
- Korean Coarse Sea Salt: If not available, replace with kosher salt, but use only 1/3 of the amount.
- Sugar: Helps to brine the cabbage faster and adds sweetness.
Kimchi Seasoning Paste:
- Korean Fish Sauce: Adds umami flavor to the kimchi. I recommend using two different types if possible for more flavor depth. (See recipe tips above)
- Garlic and ginger: Add savory notes to the dish.
- Korean Chili Flakes (Gochugaru): A must-have ingredient for making kimchi and geotjeori.
- Corn Syrup and Korean Plum Extract (optional): Adds luster and sweetness. Replaced with sugar if not available.
- Sesame Oil and Toasted Sesame Seeds: Optional add-ins.
How to make Fresh Kimchi Salad (Geotjeori)
1. Cut Cabbage: Start by separating the cabbage leaves and cutting each leaf with a sharp knife into long, vertical shapes that include both the stem and leaf parts.
2. Brine with Salt and Sugar Mixture: Combine salt and sugar in a small bowl, reserving 1 tablespoon for later. In a large bowl, layer the cabbage with the salt mixture, sprinkle with 1 cup of water, and press it down. Let it soak for 35-45 minutes, turning once midway.
3. Rinse the Cabbage: Rinse and drain the cabbage in running water 2 times and squeeze out the excess water.
4. Make Kimchi Seasoning Paste: In a large bowl, mix all the seasoning sauce ingredients. Add the drained cabbage, onion, chives, and green onion (if using).
5. Toss cabbage in kimchi paste: Mix everything well with your hands. If desired, add sesame oil and toasted sesame seeds and toss again. Serve this fresh kimchi salad with rice and other Korean dishes for a refreshing, tangy treat!
Recipe Success Tips
- Brine the cabbage with both salt and sugar: This will shorten the brining time and add more flavor to the cabbage.
- Use two types of fish sauce: Combining two different fish sauces brings more umami to the dish. However, if you only have one type of fish sauce, it will still work fine.
- I used Korean anchovy sauce and tuna sauce.
- Add sheen with corn syrup: In addition to adding proper sweetness to the salad, corn syrup also provides a beautiful sheen to the dish.
- If corn syrup is not available, use sugar in half the amount.
- Add sesame oil: If you plan to consume the salad on the same day you made, try adding a little bit of sesame oil at the end. The nutty fragrance provides an extra layer of flavor to the dish, making it a more gourmet tasting kimchi salad.
What to Pair with Fresh Kimchi
This simple yet flavorful fresh kimchi pairs perfectly with many popular Korean dishes like Bossam (boiled pork belly). It’s especially delicious with Kalguksu (Korean knife noodles, as its fresh, spicy flavor complements the noodles beautifully.
Storage Suggestion
Store freshly made geotjeori in an airtight container in the refrigerator for up to one week. However, please note that while it can still be enjoyed after one week, it will begin to ferment.
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Fresh Kimchi Salad (Geotjeori)
Recipe Video
Ingredients
- 1 head (1.7 lb, 800 g) young napa cabbage
- 5 tbsp Korean coarse sea salt
- 1 tbsp sugar
- 1 cup (240 ml) water
- 1/2 onion, thinly sliced
- 1 oz (28 g) Asian garlic chives, sliced, optional
- 3 green onion, sliced
- 2 tsp sesame oil, optional
- 1 tbsp toasted sesame seeds, optional
For seasoning paste
- 6 tbsp Korean chili flakes (gochugaru)
- 2 tbsp Korean anchovy sauce
- 1 tbsp Korean tuna sauce, or Korean anchovy sauce
- 1 1/2 tbsp minced garlic
- 1/2 tbsp ginger paste
- 2 tbsp corn syrup, or 1 tbsp sugar
- 1 tbsp Korean plum extract (maeshil cheong), optional
- 3 tbsp water
Instructions
- Start by separating the cabbage leaves and cutting each leaf into long, vertical shapes that include both the stem and leaf parts.
- Next, combine salt and sugar in a small bowl. In a large mixing bowl, layer the cabbage pieces with the salt mixture in portions, reserving 1 tablespoon for later. Sprinkle 1 cup of water over the cabbage, toss gently, and press the cabbage down, and sprinkle the remaining salt mixture on the top. Let the cabbage soak in the brine for 35-45 minutes, turning it over once during this time.
- Drain and rinse the cabbage in running water 2 times and squeeze out the excess water.
- To make the seasoning paste, combine all the seasoning sauce ingredients in a large mixing bowl, and mix well. Add the drained cabbage, onion, chives, and green onion (if using) and toss to mix well. If desired, add sesame oil and toasted sesame seeds and toss again.
- Serve the fresh kimchi salad with rice and other Korean dishes. Enjoy the refreshing, tangy taste of geotjeori!
Notes
- Store freshly made geotjeori in an airtight container in the refrigerator for up to one week. However, please note that while it can still be enjoyed after one week, it will begin to ferment.
Nice flavours but very hot for my Western tastebuds. Would it work to reduce the chili flakes by half? Also it makes more than we can eat in a week. Will it be ok to leave it to ferment in the fridge and will it last a long time then?
Of course, you can reduce the amount of chili flakes. You can even omit them and use fresh chili only if you prefer milder heat. Your kimchi won’t be as vibrant red, though. Yes, leaving it in the fridge works fine, and it will slowly ferment. It will last until it gets too sour to eat, at which point you can make kimchi jjigae with it.